Viognier Chardonnay 2017

“Green apricot, lemon, orange blossom.  Something good and tart like cream cheese frosting.  White pepper, white peach, green mango, kiwi fruit and green apple.  The palate has epic bright acidity from the chardonnay, and richness from the viognier (not that the Margs chard doesn’t contribute its own whack of weight, concentration and drive).  Here, the whole is greater than the sum of its parts.  Thoroughly enjoyable and textural.  I can’t remember the last time I looked at a viog/chard.  Interesting that the less popular (but previously stated “cool”) viognier is listed first on the label before chardonnay: perhaps a pointed effort to set itself apart from the crowd – there is a lot of MR chardonnay on the shelves.  A good move.  Lovely low alc at 12.8%.  YES.” $48, and 94+ points

Relevant winemaking information summed up perfectly on their website:

“The Carbunup Chardonnay was de-stemmed, pressed, inoculated, and went through both a primary and secondary (malolactic) fermentation in charry toasted new French oak. This juice was matured on yeast lees and with regular bâttonage for 6-8 weeks to enhance mouth feel and complexity, then aged for 6 months.

The Wilyabrup Viognier was inoculated with the same Burgundian yeast strain in a stainless steel tank and, once the Chardonnay completed the secondary fermentation, blended together in equal portions into a barrel. With a naturally higher sulphur level present in the Viognier, blending the Chardonnay that underwent Malolactic fermentation was a perfect match.”